Crockpot Chipotle Pineapple Pot Roast Bowls (Sweet, Smoky & Spicy Comfort Food)
Introduction
When it comes to comfort food with a tropical twist, this Crockpot Chipotle Pineapple Pot Roast checks every box. It’s hearty, flavorful, and incredibly easy to make—perfect for busy weeknights or laid-back weekend dinners. The magic happens in the slow cooker, where tender chuck roast absorbs the smoky heat of chipotle peppers, the sweetness of pineapple, and a savory blend of spices.🍲
The result? Melt-in-your-mouth beef with a sweet, spicy, and tangy sauce that pairs beautifully with rice, quinoa, or roasted veggies. Serve it in bowls topped with fresh cilantro, jalapeños, and lime wedges, and you’ve got a dinner that feels restaurant-worthy yet made with minimal effort.
Crockpot Chipotle Pineapple Pot Roast Bowls
Ingredients
Equipment
Method
- Pat beef dry and season with salt and pepper. Optional: sear in skillet with olive oil.
- Place onion slices and garlic in bottom of crockpot. Add chuck roast on top.
- Blend pineapple, chipotle peppers, adobo sauce, broth, tomato paste, and spices until smooth.
- Pour sauce over beef. Cover and cook on Low 8–9 hours or High 4–5 hours.
- Shred beef with forks and return to crockpot. Stir into sauce.
- Serve over rice or quinoa, garnished with cilantro, jalapeños, pineapple chunks, and lime wedges.
Notes
Why You’ll Love This Recipe
✅ Effortless Crockpot cooking — just set it and let the slow cooker do the work
✅ Sweet + smoky flavor combo — pineapple balances the heat of chipotle
✅ Meal prep friendly — makes enough for multiple dinners or lunches
✅ Versatile serving options — rice bowls, tacos, wraps, or sliders
✅ Family-friendly — adjust spice levels to taste
Ingredients
- 3–4 lbs beef chuck roast (trimmed of excess fat)
- 1 cup pineapple chunks (fresh or canned, with juice reserved)
- 2 chipotle peppers in adobo (plus 1 tbsp of the sauce)
- 1 medium onion, sliced
- 4 garlic cloves, minced
- 1 cup beef broth
- 1 tbsp tomato paste
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tbsp olive oil (for searing, optional)
- Fresh cilantro, chopped (for garnish)
- 1–2 limes, cut into wedges (for serving)
- Cooked rice, quinoa, or tortillas (for serving bowls)
Step-by-Step Instructions
1. Prepare the Roast
Pat the beef dry with paper towels. Season with salt and pepper on all sides. (Optional: sear in a hot skillet with olive oil for 2–3 minutes per side to deepen the flavor.)
2. Load the Crockpot
Place onion slices and garlic at the bottom of the slow cooker. Add the chuck roast on top.
3. Mix the Sauce
In a blender, combine pineapple chunks (reserve a few for garnish), chipotle peppers, adobo sauce, beef broth, tomato paste, smoked paprika, cumin, and chili powder. Blend until smooth.
4. Slow Cook
Pour the sauce over the beef in the crockpot. Cover and cook on Low for 8–9 hours or High for 4–5 hours, until the meat is fork-tender.
5. Shred and Toss
Remove the roast and shred with two forks. Return shredded beef to the crockpot and stir to coat in sauce.
6. Serve
Spoon beef over bowls of rice or quinoa. Top with fresh cilantro, sliced jalapeños, pineapple chunks, and lime wedges.
Tips & Variations
- Milder flavor: Use just 1 chipotle pepper and skip the adobo sauce.
- Spicier version: Add extra chipotle or a dash of cayenne pepper.
- Taco night: Serve the shredded beef in warm tortillas with avocado and cheese.
- Pineapple BBQ twist: Swap tomato paste for 2 tbsp barbecue sauce for a smokier sweetness.
- Veggie boost: Add bell peppers or carrots during the last 2 hours of cooking.
Storage & Reheating
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze shredded beef and sauce for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat gently on the stovetop or microwave, adding a splash of broth if needed.
Nutrition (per serving, approx. 1 cup beef with sauce)
- Calories: 385
- Protein: 32 g
- Carbs: 14 g
- Fat: 22 g
- Fiber: 2 g
- Sugar: 8 g
- Sodium: 640 mg
